If you’ve been captivated by the viral buzz around the new Popeyes x Tequila Don Julio Reposado Flavored Concha Chicken Sandwich, you’re not alone! This one-of-a-kind sandwich brings together the iconic Southern-fried crunch of Popeyes chicken with the complex, oaky notes of Tequila Don Julio Reposado. Wrapped up in a sweet Mexican concha roll, it’s the ultimate meeting of cultures and flavors—one that sent both foodies and cocktail lovers scrambling to try it before it vanished.
Missed out, or want to enjoy this show-stopping chicken sandwich anytime? You’re in the right place. Below, I’ll show you exactly how to make this masterpiece at home, using easy-to-source ingredients and creative hacks for that extra-special tequila kick and signature concha sweetness. Looking for more savory inspiration? Check out our Burger and Meat collections!
Table of Contents
How to make Concha Chicken Sandwich
This copycat version stays true to both brands: chicken breasts marinate in buttermilk and tequila for rich flavor, then get that classic Popeyes crunch before landing atop a slaw loaded with more tequila-lime flavor. Sweet, tender concha rolls stand in for traditional buns, adding a dessert-like twist that balances the tang and heat. Each bite is juicy, crunchy, creamy, tangy, and sweet!
Nutrition facts
- Calories: ~725 per sandwich
- Fat: 32g
- Protein: 38g
- Carbs: 65g
- Sugar: 13g
- Fiber: 3g
These are estimates for 1 fully loaded sandwich, including slaw and concha roll. Your choice of spread and toppings may adjust nutrition!
Ingredients
- 2 boneless, skinless chicken breasts — 🛒 Buy on Amazon
- 1/2 cup buttermilk — 🛒 Buy on Amazon
- 2 tbsp Tequila Don Julio Reposado — 🛒 Buy on Amazon
- 1 tsp smoked paprika — 🛒 Buy on Amazon
- 1 tsp garlic powder — 🛒 Buy on Amazon
- 1/2 tsp cayenne pepper — 🛒 Buy on Amazon
- Salt and pepper to taste — 🛒 Buy on Amazon
- 1 cup all-purpose flour — 🛒 Buy on Amazon
- 1/2 cup cornstarch — 🛒 Buy on Amazon
- 1 tsp paprika — 🛒 Buy on Amazon
- 1 tsp garlic powder — 🛒 Buy on Amazon
- 1 tsp salt — 🛒 Buy on Amazon
- Vegetable oil, for frying — 🛒 Buy on Amazon
- 2 Mexican concha rolls — 🛒 Buy on Amazon
- 1 cup shredded cabbage — 🛒 Buy on Amazon
- 1 tbsp chopped cilantro — 🛒 Buy on Amazon
- 1 tbsp Tequila Don Julio Reposado (for slaw) — 🛒 Buy on Amazon
- 2 tbsp lime juice — 🛒 Buy on Amazon
- 2 tbsp mayonnaise (optional) — 🛒 Buy on Amazon
- Spicy spread (mayo + hot sauce) — 🛒 Buy on Amazon
- Barrel-cured pickles or classic dill pickles — 🛒 Buy on Amazon
Tools you’ll need
- Mixing bowls
- Whisk
- Heavy skillet or deep fryer
- Tongs and slotted spoon
- Wire rack and tray (for draining)
- Measuring cups and spoons
- Baking sheet (for toasting conchas)
Instructions
- Prep Marinade: In a bowl, combine buttermilk, Tequila Don Julio Reposado, smoked paprika, garlic powder, cayenne, salt, and pepper. Whisk until smooth.
- Marinate Chicken: Add chicken breasts and fully coat. Cover and refrigerate for at least 2 hours (overnight for maximum flavor).
- Breading Station: Mix flour, cornstarch, paprika, garlic powder, and salt in another bowl. Remove chicken from marinade and dredge thoroughly, pressing breadcrumbs to adhere.
- Fry Chicken: Heat oil to 350°F (175°C) in a skillet/deep fryer. Fry breasts until golden and cooked through, about 6-8 minutes per side. Drain on a wire rack.
- Make Slaw: In a bowl, toss shredded cabbage, fresh cilantro, tequila, lime juice, a pinch of salt, and mayo (optional). Chill.
- Toast Concha Rolls: Slice conchas horizontally. Lightly toast or warm in oven for a crisp edge.
- Assemble Sandwich: Spread spicy sauce (mayo + hot sauce) on bottom bun. Layer with fried chicken, tequila lime slaw, barrel-cured pickles, and more sauce if desired. Crown with concha top.
What to serve with
Drinks
- Tequila-based cocktails or limeade for a zesty pairing
- Iced sweet tea or agua fresca for a sweet, cooling touch
Sides
- Classic curly fries or sweet potato fries for crunch
- Mexican street corn (elote) or a spicy black bean salad
- Pickled jalapeños for extra tang and heat
Treats
- Finish with conchas, Mexican hot chocolate, or a creamy tres leches cake for dessert (see more).
Variations
- Swap the chicken for crispy tofu or jackfruit for a plant-based twist.
- Use chipotle-lime slaw for smoky flavor.
- Add extra spicy habanero sauce for heat-seekers.
- Try dairy-free buttermilk (oat-milk + lemon juice) for a vegan version.
- Experiment with different concha flavors (chocolate, vanilla) for a unique bun.
Ingredient Substitutes
- Buttermilk
- Plain yogurt thinned with milk
- Milk + 1 tbsp lemon juice/vinegar (rest 5 min)
- Tequila Don Julio Reposado
- Other quality reposado tequila
- Omit for non-alcoholic (sub 2 tbsp orange juice)
- Concha rolls
- Brioche buns with sweet topping
- Hawaiian rolls (slightly sweet)
- Smoked paprika
- Regular paprika + pinch of chipotle powder
- Ancho chili powder
- Cabbage slaw
- Pre-packed slaw
- Shredded lettuce + carrots
- Barrel-cured pickles
- Classic dill pickles
- Pickled jalapeños or onions
- Mayonnaise (in slaw/spread)
- Greek yogurt
- Vegan mayo
Ingredients
2 boneless, skinless chicken breasts
1/2 cup buttermilk
2 tbsp Tequila Don Julio Reposado
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
Salt and pepper to taste
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp paprika
1 tsp garlic powder
1 tsp salt
Vegetable oil, for frying
2 Mexican concha rolls
1 cup shredded cabbage
1 tbsp chopped cilantro
1 tbsp Tequila Don Julio Reposado (for slaw)
2 tbsp lime juice
2 tbsp mayonnaise (optional)
Spicy spread (mayo + hot sauce)
Barrel-cured pickles or classic dill pickles
Instructions
In a bowl, whisk together buttermilk, tequila, smoked paprika, garlic powder, cayenne, salt, and pepper.
Add chicken breasts, ensuring they’re fully coated; cover and marinate for at least 2 hours.
Combine flour, cornstarch, paprika, garlic powder, and salt in a shallow dish.
Remove chicken from marinade, dredge in seasoned flour/cornstarch mixture, pressing well to adhere.
Heat oil to 350°F in a heavy skillet or fryer. Fry chicken until crispy and golden, about 6-8 min per side.
Toss cabbage, cilantro, tequila, lime juice, salt, and (optional) mayo for a quick slaw.
Slice and lightly toast concha rolls.
Spread spicy mayo on the roll, add fried chicken breast, tequila-lime slaw, pickles, top with concha roll.
